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Hara Bhara Kabab

4 from 8 votes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Recipe CategoryVegetarian
Served AsBreakfast, Snacks
Servings 3


  • 1/4 cup chana dal split bengal gram
  • 2 tsp finely chopped ginger adrak
  • 2 tsp finely garlic lehsun
  • 1 tbsp finely chopped green chillies
  • 1 cup blanched spinach palak
  • 1/2 cup boiled green peas
  • 1/2 cup grated paneer cottage cheese
  • 1/2 cup plain flour maida dissolved with 1/3 cup water
  • 3/4 cup bread crumbs
  • oil for deep-frying
  • Salt


  • Clean, wash and soak the chana dal for 1 hour and drain. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Drain.
  • Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed. Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well.
  • Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) flat kebabs. Dip each kebab into the prepared flour- water paste and roll in the remaining bread crumbs.
  • Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides. Serve hot with tomato ketchup and green chutney.

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4 from 8 votes

Rinku Patel
Rinku Patel

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